[Sca-cooks] 1926: an Ecuadorian medieval meal
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Fri Jan 22 23:37:23 PST 2016
Why ever did the Minister of Ecuador want to organize a medieval meal in
Paris in 1926?
Whatever the reason, the great cook Prosper Montagné was happy to oblige,
complete with straw and branches on the floor and guests wiping their hands
on the tablecloth. Was this the first major recreation of a medieval meal
in modern times?
PREMIER METS
Pasté d'Anguilles à la mode de Taillevent
Moyeux d'oeufs saffrenés, lardés de Girofle
Roysolles de Mouelle
Hypocras blanc et rouge, Clairet
DEUXIÈME METS
Cretonnée de Poulaille aux culs de Chardons
Bousac de Connin à la saulce dodine
Salade de Raiponce
Vins vieux d'Auxerre et de Carcassonne
TIERS METS
Racines à la Milanoise et Pourrealx à la saulce chaude
Crème frictes aux Dauphine
Pastés de Poyres, Darioles de Crème
Vins de Rheims et de Jurançon
FRUICTERIE
Prunes Figues Pommes Raisins
LE QUINT
Espices de Chambre faictes de Sucre et de Pignole
Vin de Chypre
Infusion d'Arabit et Ratafias
Jim Chevallier
Contributor, Savoring Gotham
A Food Lover's Companion to New York City
Editor-in-chief: Andrew F. Smith and Foreword by Garrett Oliver
https://
global.oup.com/academic/product/savoring-gotham-9780199397020?cc=us&lang=en
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